Recipe by Mariel Hemingway, from her cookbook Mariel’s Kitchen.
Cauliflower, Leek & Cheese Soup with Radish, Carrot and Cucumber Salad
2015-02-17 13:46:13
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Ingredients
- Olive Oil - 2 TB
- Leek - 1 large
- Carrots - 2 medium, chopped
- Celery Stalks - 2 medium, chopped
- Garlic Cloves - 2, minced
- Thyme - 1 tsp, finely chopped
- Cauliflower - chopped into florets
- Vegetable or Chicken Broth - 4 cups
- Cheese - Mozzarella from the box, or Jack-style, shredded
- Sea Salt & Freshly Ground Pepper -
- Radish, Carrot & Cucumber Salad
- Cucumber or Fennel - 1, julienned
- Carrots - 2, peeled and julienned
- Radishes - 1, peeled and julienned
- Creamy Curry-Citrus Dressing
- Yogurt - 1 cup
- Shallot (opt) - 1, finely minced
- Orange zest - 1 tsp
- Orange Juice - 2 TB
- Lemon Juice - 2 TB, freshly squeezed
- EVOO - 1 TB
- Turmeric - 1/2 tsp
- Cayenne Pepper - 1/8 tsp, optional
- Sea Salt & Freshly ground black pepper -
Instructions
- Heat oil in a large, heavy pot over medium heat. Add leeks, carrots, and celery and saute until soft, about 4 minutes. Add garlic and thyme and cook for 2 minutes. Add cauliflower and broth, bring to a boil, and then reduce heat and simmer until cauliflower is very tender, about 15 minutes.
- Puree mixture in the work bowl of a food processor or blender. Return to pot over very low heat. Add cheese and continue cooking just until cheese melts. Season with salt and pepper. Serve immediately.
For the salad
- Combine salad vegetables in a large mixing bowl. Cover and refrigerate until ready to serve.
- Combine all dressing ingredients and whisk until thoroughly combined. Taste for seasoning and add lemon juice or curry powder if desired. Salt and pepper to taste. Refrigerate until ready to serve.
- Immediately before serving, add just enough dressing to coat salad vegetables lightly, and gently combine. Place vegetables on a serving platter or divide among individual serving dishes. Serve additional dressing on the side.
Adapted from Mariel's Kitchen
Adapted from Mariel's Kitchen
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